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If you have a garden, or friends that do, and zucchini was planted, you know how you can suddenly be overrun with ready to eat, garden-fresh veggies. So, if you feel like your life just got a zucchini take over – read on!

Jack's arm and huge zucchini

Jack’s arm and huge zucchini

Of course, if you are eating a Whole-Food Plant-Based (WFPB) diet this isn’t so bad since plants are what you eat. However, if you are new to this type of eating its easy to feel overwhelmed. I remember having zucchini pretty much one way when I was growing up: sliced and boiled in a pan with some butter added – all the snap and taste cooked away (not to mention the added butter part) – but zucchini is much better than that and deserves to be the foundation of many a summer meal.
This summer we are fortunate to have son Jack home on college break and working for two local farmers. One of whom has a habit of paying him extra for his work—in bags, or bushels, of produce! So we have had several days when half a dozen zucchinis as big as his forearm have arrived at the house.

Right, So What Can Be Done? Make Zucchini Noodles!

Here is a quick and easy way to use a lot of zucchini to make tasty meals for you, or a whole group. This can be the base of a raw meal or can be a very lightly cooked option. It works best if you have one of the tools we recommend (this is an Amazon affiliate link): the Spiralizer. Now, this tool just makes it easier, neater, and a little more fun, but you can certainly manage to do this with a grater or julienne tool. The idea is to make noodles! Simply take the zucchini, pop it into the Spiralizer, and noodle away. A few medium sized zucchini will easily make a big bowl of zucchini noodles (or ” zoodles” as people like to call them). This makes a super nutritious, low calorie, low fat base for a bowl of zoodles with tomato sauce, or with pesto (pictured below and vegan pesto recipe right here). You can toss them with other types of sauces or veggies or tofu – it’s really versatile and they keep pretty well in the fridge, too.

Pesto Zoodles!

Zucchini Noodles/Pesto Zoodles!

Tips

  • Prepare and eat immediately is best, but they keep well in a sealed Tupperware type container
  • Eat them raw with some cold toppings or heat some vegan pasta sauce, toss, and enjoy
  • If you want a hot dish, and have other ingredients you want to combine with the zoodles, you can heat the zoodles with a wee bit of oil in a wok and then toss with some stir fry sauce and add other items
  • Don’t be afraid to use them leftover for lunch the next day
  • If using them leftover and you want them warm, you can heat very briefly in a microwave (don’t cook them!)
  • They are also really yummy and fun, just straight!
  • Don’t be afraid of zucchini and don’t be afraid to experiment.

Do leave a comment below and let us know what you think. Enjoy abundance, enjoy cruelty free eating and health. Peace!

Greg

Greg is the other half of Full Of Beans. He loves to be active, particularly outdoors. If he had his way, he would be on a warm beach at least part of every day. He works as a Graphic Designer, Photographer, and Personal Trainer. In his opinion, Georgia is the best thing that ever happened to him.

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